Introduction

This Easy Blueberry Cheesecake Trifle is a delightful, no-fuss dessert perfect for gatherings or special occasions. Layers of airy angel food cake, creamy cheesecake pudding, and sweet blueberry pie filling come together to create a crowd-pleasing treat. With minimal effort, you can enjoy a beautiful and delicious dessert that tastes like it took hours to make.

This dessert in a clear glass bowl has four visible layers. The bottom layer is dark purple-blue with a shiny, thick texture of blueberry sauce. Above it is a thick, creamy off-white layer that looks soft and smooth. The third layer is another mix of light sponge cake pieces with blueberry sauce dripping down, showing light yellow with dark purple splotches. On top is a thick, smooth layer of white whipped cream with a glossy blueberry topping that is dark purple with whole berries, and a small green mint leaf placed at the back edge. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box Angel Food cake mix (plus ingredients to prepare)
2 (3.4 oz) boxes instant cheesecake pudding mix

3 cups half and half or whole milk
1 tsp pure vanilla extract

2 (8 oz) packages Neufchatel cream cheese, softened
2 (8 oz) containers frozen whipped topping, thawed (Cool Whip) or 4 cups sweetened fresh whipped cream

2 (21 oz) cans Premium blueberry pie filling
1 fresh mint sprig for garnishing (optional)

Instructions

Step 1: Bake the angel food cake according to the package instructions. Allow it to cool completely, then slice it into 1-inch thick slices and cut into cubes. Divide the cake cubes into thirds and set aside.

Step 2: In a medium bowl, use an electric mixer on medium-high speed to whip together the cheesecake pudding mixes with 3 cups of half and half (or milk) and vanilla extract. Whip for 2–3 minutes until the pudding starts to thicken but is still pourable. Transfer to another bowl and set aside.
Step 3: Using the same bowl, beat the softened cream cheese together with one container of whipped topping on high speed until smooth and fully combined.
Step 4: Add the pudding mixture to the whipped cream cheese mixture. Continue whipping on medium speed for about 2 minutes until smooth and fully blended.

Step 5: To assemble, use a 4-quart or larger trifle bowl. Layer one-third of the cake cubes, followed by one-third of the blueberry pie filling, then half of the whipped cheesecake mixture. Repeat the layers once more, ending with cake cubes and blueberry pie filling on top.
Step 6: Cover the trifle with plastic wrap and chill for at least 4 hours or overnight. Just before serving, frost the top with the remaining whipped topping and garnish with fresh mint if desired.

Tips & Variations

For a fresher whipped cream option, substitute the frozen whipped topping with sweetened fresh whipped cream.

If you prefer a tart contrast, add lemon zest to the cheesecake mixture for a citrusy twist.
Use fresh blueberries instead of pie filling for a lighter, less sweet variation.

Storage

Store the trifle covered in the refrigerator for up to 3 days. The flavors will meld nicely over time, but the cake may become softer after a couple of days. Serve chilled, and if desired, add fresh whipped topping before serving to refresh the texture.

How to Serve

This image shows a three-layered dessert in a clear glass bowl placed on a white marbled surface. The bottom layer consists of dark purple berry sauce with visible whole berries. The middle layer is a thick, creamy white mixture with some pieces of light beige sponge cake showing through. Above this is another layer of berry sauce with a few sponge cake crumbs. The top layer is a generous swirl of fluffy white whipped cream, crowned with a glossy, dark purple berry topping, and decorated with a small green mint leaf. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this trifle ahead of time?

Yes, this trifle is best made at least 4 hours ahead or overnight to allow the flavors to meld and the pudding to set.

What can I use if I don’t have angel food cake mix?

You can substitute with pound cake or sponge cake, either homemade or store-bought. Just cube and layer as directed.